Add to favourite + Print Chicken & beetroot lentil

Ingredients

• 1 tsp honey
• 1 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• 250g pouch cooked Puy lentils
• ½ small savoy cabbage, finely sliced
• 2 leftover chicken legs, skin removed and meat shredded
• Small handful mixture of soft herbs (e.g., parsley and dill)
• 75g goat cheese, crumbled
• 3 cooked beetroot, sliced
• 50g pomegranate seeds